Methi Thepla with Cucumber
Gujarati fenugreek flatbreads with cucumber and lemon—a portable savory breakfast or travel meal.
Thepla brings a practical make-ahead wheat option to balance the catalog’s rice and bowl-heavy meals. Keep the cucumber on the side for travel.
Nutrition
Per 3 small thepla with cucumber (half recipe)
- Calories
- 380 kcal
- Protein
- 12 g
- Carbs
- 64 g
- Fat
- 9 g
- Fiber
- 10 g
Dietary
plant based · jain · no onion no garlic · soy free · nut free
Protein sources
whole wheat
Ingredients
- 12 cups Whole Wheat Flour
- 21 packed cup Fresh Methi Leaves, finely chopped
- 31/2 tsp Turmeric
- 41 tsp Cumin Seeds
- 51 tsp Coriander powder
- 61 tbsp Oil
- 71 Cucumber, sliced
- 8Lemon wedges and salt
Instructions
- 1
Mix flour, methi, spices, salt, oil, and enough water to make a soft dough. Rest 10 minutes.
- 2
Divide and roll into thin discs, dusting with a little flour only as needed.
- 3
Cook each thepla on a hot tawa, brushing very lightly with oil, until brown spots appear on both sides.
- 4
Season cucumber with lemon and a pinch of salt just before serving.
- 5
Serve warm, or cool fully before packing for travel.